TOFFEE MERINGUE STICKS

1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
1 egg yolk
1/2 cup heavy (whipping) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 package (6 ounces) almond brickle chips (1 cup)

Beat brown sugar, butter. vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in flour and salt. Cover and refrigerate about 1 hour or until firm.

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

Roll one-fourth of dough at a time into strip, 12x3 inches on lightly floured surface. Place 2 strips about 2 inches apart on each ungreased cookie sheet.

Beat egg whites in medium bowl on high speed until foamy. Beat in granulated sugar. 1 tablespoon at a time; continue beating until stiff and glossy. Fold in brickle chips. Spread one-fourth of the meringue over each strip of dough.

Bake 12 to 14 minutes or until edges are light brown. Cool 10 minutes. Cut each strip crosswise into 1-inch sticks. Remove from cookie sheet to wire rack.

VARIATION:

Hazelnut Meringue Sticks:
Use granulated sugar for the brown sugar and 3/4 cup ground hazelnuts for the almond brickle chips.

Makes about 4 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Holiday Cookies, Gold Medal No. 24, General Mills Inc, 1999